For ➍4 medium (800 g) zucchini, unpeeled, trimmed & spiralized*
3 tbs extra virgin olive oil
1 tbs minced garlic (3-4 cloves)
¼ to ½ ts crushed red pepper flakes
2 medium (± 340 g) tomatoes, chopped*
50 g shredded Parmigiano cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 ts cornstarch
2 ts cold water
salt
Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch. go on for5-7 m. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and Parmigiano. Cook for 1 m. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 m.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more Parmigiano on top and serve immediately.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch. go on for5-7 m. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and Parmigiano. Cook for 1 m. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 m.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more Parmigiano on top and serve immediately.
*Or use half zucchini noodles and half spaghetti
**Use canned San Marzano tomatoes, when tomatoes are out of season..
